| Samples |
Microbial populations [log10 CFU g-1]* |
| MAB |
MANB |
LAB |
Y+M |
| 1 |
6.8 |
1.6 |
2.5 |
5.3 |
| 2 |
7.1 |
<1 |
3.0 |
5.2 |
| 3 |
6.1 |
<1 |
2.1 |
4.9 |
| 4 |
6.0 |
1.8 |
2.1 |
4.6 |
| 5 |
7.4 |
2.4 |
2.9 |
5.2 |
| 6 |
5.9 |
<1 |
2.1 |
5.4 |
| 7 |
6.8 |
<1 |
4.2 |
5.6 |
| 8 |
5.8 |
<1 |
2.9 |
6.0 |
| 9 |
6.5 |
1.8 |
3.0 |
5.9 |
| 10 |
7.2 |
1.2 |
2.7 |
5.8 |
| Average |
6.6±0.5 |
|
2.8±0.6 |
5.4±0.4 |
|
| *Mean values of the CFU g-1 for each sample, analyzed in triplicate, are reported.
Refer to materials and methods for media specifications and incubation conditions.
MAB: Mesophilic Aerobic Bacteria; MANB: Mesophilic Anaerobic Bacteria; LAB:
Lactic Acid Bacteria; Y+M: Yeasts and Molds; log10: Logarithm to the base 10;
CFU: Colony Forming Units. |
| Table 2: Microbial populations in spoiled pre-formed pizza. Data are the results of
the microbiological analysis of 10 samples. |
